Chicken And Penne Pasta With Gorgonzola Recipes

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GORGONZOLA CHICKEN PENNE



Gorgonzola Chicken Penne image

I came up with this recipe in my attempt to re-create a meal at a European restaurant. The hearty Gorgonzola sauce pairs well with the chicken and pasta.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

2 cups uncooked penne pasta
2 cups fresh broccoli florets
1 tablespoon water
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
9 tablespoons butter, divided
1 large onion, chopped
6 tablespoons all-purpose flour
2 cups chicken broth
3/4 cup white wine or additional chicken broth
1-1/2 cups (6 ounces) crumbled Gorgonzola cheese
Pepper to taste

Steps:

  • Cook pasta according to package directions. Meanwhile, place broccoli and water in a small microwave-safe bowl. Cover and microwave on high for 2 to 2-1/2 minutes or until crisp-tender. Set aside., In a large skillet, saute chicken in 3 tablespoons butter until no longer pink. Remove and keep warm. In the same skillet, saute onion in remaining butter until tender. , Stir in flour until blended. Gradually add broth and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until blended. , Drain pasta and broccoli; add to onion mixture. Add chicken; heat through. Season with pepper.

Nutrition Facts : Calories 487 calories, Fat 28g fat (17g saturated fat), Cholesterol 113mg cholesterol, Sodium 910mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.

CHICKEN AND PENNE PASTA WITH GORGONZOLA



Chicken and Penne Pasta with Gorgonzola image

Make this flavorful Chicken and Penne Pasta with Gorgonzola for mealtime! This chicken and penne pasta boasts flavors and colors you won't want to miss.

Provided by My Food and Family

Categories     Pasta

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 cups penne pasta, uncooked
2 tsp. olive oil
1/2 cup thin onion slices, separated into rings
1 tsp. sugar
1-1/2 cups chopped plum tomatoes
2 cups cut-up grilled chicken (1-inch pieces)
1-1/2 cups chicken broth
1/2 cup diagonally cut asparagus spears (1-inch lengths)
1/4 cup whipping cream
4 tsp. minced garlic
1 pkg. (4.5 oz.) ATHENOS Crumbled Gorgonzola Cheese
1/2 cup chopped fresh basil

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 min. or until onions are tender. Remove from heat.
  • Drain pasta; place in large skillet. Add tomatoes; cook on medium heat 1 min., stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly. Add onions, cheese and basil; stir. Cook 2 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

PENNE GORGONZOLA WITH CHICKEN



Penne Gorgonzola with Chicken image

This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.

PENNE GORGONZOLA WITH CHICKEN



Penne Gorgonzola with Chicken image

This rich, creamy pasta dish is an easy meal to prepare and good enough for company.

Provided by Anita Hoffman

Categories     Pasta

Time 30m

Number Of Ingredients 10

1 pkg (16 ounces) cooked penne pasta
1 lb boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 Tbsp olive oil
1 large garlic clove, minced
1/4 c white wine
1 c heavy whipping cream
1/4 c chicken broth
1 c each, crumbled gorgonzola cheese and shredded mozzarella cheese
salt and pepper to taste
grated parmigiano-reggiano cheese

Steps:

  • 1. In a large skillet over medium heat brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits fro pan.
  • 2. Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in Gorgonzola cheese, salt and pepper; cook just until cheese is melted.
  • 3. Toss drained pasta with sauce. Sprinkle with Parmigiano-Reggiano cheese.

CHICKEN GORGONZOLA PASTA



Chicken Gorgonzola Pasta image

Make and share this Chicken Gorgonzola Pasta recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 large chicken breast halves, boneless skinless cut into 1-inch cubes
salt
pepper
1 tablespoon olive oil
3 tablespoons unsalted butter
3 shallots, minced
16 ounces farfalle pasta, fusilli or 16 ounces penne pasta
1/2 cup chicken stock
8 ounces gorgonzola, rind removed, cut into small pieces
3/4 cup heavy cream
1 lemon, zest of, grated
salt & freshly ground black pepper
6 fresh sage leaves, coarsely chopped

Steps:

  • Bring a large pot of water to a boil. Generously salt the boiling water, add the pasta and cook until al dente, 9-11 minutes; drain.
  • In the meantime, season cubed chicken with salt and pepper. In a large frying pan, heat olive oil. Saute chicken breasts until cooked through. Set aside.
  • In the same pan used for chicken breasts, melt the butter. Add the shallots and saute until soft, about 4 minutes.
  • Reduce the heat under the frying pan to low and add the stock, cheese, cream and lemon zest. Season with salt and pepper to taste and stir until all the ingredients are smooth and melted, about 4 minutes.
  • Add the pasta to the frying pan. Remove from the heat. Add the chicken and sage; toss briefly until the pasta is well coated with the sauce. If the sauce seems too thick, add a bit more chicken stock or a splash of hot water. Pour into a large, shallow bowl. Serve immediately.

Nutrition Facts : Calories 967.5, Fat 50.3, SaturatedFat 28.2, Cholesterol 150.7, Sodium 884.9, Carbohydrate 91.3, Fiber 3.6, Sugar 3.9, Protein 36.7

PENNE GORGONZOLA WITH CHICKEN



Penne Gorgonzola with Chicken image

Yummy pasta dish

Provided by barbara lentz

Categories     Chicken

Time 35m

Number Of Ingredients 11

1 lb penne pasta
3 boneless chicken thighs cut into pieces
1 Tbsp olive oil
4 clove garlic minced
1/2 c dry white wine
1/4 c chicken stock
1 c heavy cream
8 oz gorgonzola cheese
2 Tbsp butter
salt and pepper to taste
parmigiano-reggiano grated cheese and parsley for garnish

Steps:

  • 1. Cook the Penne in a large pot of boiling salted water. Drain reserving 1/4 cup pasta water. In a medium skillet add the olive oil.
  • 2. Add the chicken and brown on all sides. Add the garlic and cook 30 seconds. Add the wine and scrap up the bits on the bottom of the pan. Bring to a boil and reduce by half. Add the cream and chicken stock. Stir in the Gorgonzola cheese and cook until it's almost melted. Add the reserved pasta water and penne. Cook until the cheese is completely melted and the penne is coated. Stir in the butter until melted. Serve garnished with parsley and Parmigiano-Reggiano.

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS



Pasta with Chicken, Sun-Dried Tomatoes, Gorgonzola and Pine Nuts image

Categories     Cheese     Chicken     Nut     Pasta     Poultry     Tomato     Sauté     Dinner     Blue Cheese     Ham     Pine Nut     Prosciutto     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

1/ 2 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1 pound gnocchi pasta or medium shell pasta
4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto
1/4 cup pine nuts, toasted

Steps:

  • Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
  • Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
  • Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

PENNE WITH CHICKEN AND BROCCOLI IN GORGONZOLA CREAM SAUCE



Penne With Chicken and Broccoli in Gorgonzola Cream Sauce image

Make and share this Penne With Chicken and Broccoli in Gorgonzola Cream Sauce recipe from Food.com.

Provided by JessHinkson

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups broccoli florets
1/4 cup butter
2 skinless chicken breasts, cut into strips
3 garlic cloves, minced
2 1/2 cups dry penne pasta
1/3 cup dry white wine
1 cup heavy cream
4 ounces gorgonzola, diced (rind removed)
1 tablespoon flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 tablespoons parmesan cheese

Steps:

  • Cook pasta according to instructions until al dente.
  • While pasta is cooking, steam broccoli in small amount of water in the microwave: 2 minutes on high will probably do it.
  • Plunge broccoli in ice water to shock and retain slight bite. Set aside.
  • Melt butter in large skillet, then add chicken, garlic, salt, and pepper. Cook over medium heat until chicken is nearly cooked through.
  • Add wine and cream, stirring to mix. Simmer, stirring occasionally, for 5 minutes or until the sauce is reduced and thickened. Add flour and cook for one additional minute if sauce is too thin for your taste.
  • Add the broccoli, drained pasta, and Gorgonzola.
  • Taste and adjust seasonings.
  • Serve with freshly grated Parmesan.
  • Enjoy with a nice glass of white wine by the fire!

Nutrition Facts : Calories 830, Fat 46.1, SaturatedFat 27.8, Cholesterol 206.1, Sodium 1102.1, Carbohydrate 59.3, Fiber 7.4, Sugar 0.5, Protein 42.9

CHICKEN & PENNE GORGONZOLA



CHICKEN & PENNE GORGONZOLA image

I've been wondering what to do with some chicken breasts I have in the freezer. This recipe answers my question nicely. Will definitely be making this as soon as I gather remaining ingredients. Recipe & photo: tasteofhome.com 10-09-2014

Provided by Ellen Bales

Categories     Pasta

Time 30m

Number Of Ingredients 11

1 pkg (16 oz.) penne pasta
1 lb chicken breasts, boneless and skinless, cut into 1/2-inch pieces
1 Tbsp olive oil
1 large garlic clove, minced
1/4 c white wine
1 c heavy whipping cream
1/4 c chicken broth
2 c (8 oz.) crumbled gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
salt and pepper to taste
grated parmigiano-reggiano cheese and minced fresh parsley

Steps:

  • 1. Cook the penne according to package directions. Meanwhile, in a large skillet over medium heat, brown the chicken in oil on all sides.
  • 2. Add garlic to chicken and cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink.
  • 3. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese melts.
  • 4. Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

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